This is a very fun recipe! These pancakes are gluten free, but can be made with “regular” flour if you don’t have issues with gluten.
I came up with the concept for these pancakes from one of my own recipe cards dated December of 1991. I made that original version as a blackberry souffle pancake. I will have to revisit that flavor very soon- and many other fruit flavors too!
I moistened the dried coconut by soaking it in the light coconut milk before adding it to the pancake batter.
The souffle part of the name comes from the fact that there are 4 egg whites that are beaten and then folded into the pancake batter. I make several other types of pancakes that have 2 beaten egg whites but when you use heavier ingredients like coconut, 4 egg whites makes them so much lighter.
These pancakes taste incredible topped with butter and a little bit of grade B Maple Syrup.
I shared this recipe with Monday Mania at The Healthy Home Economist, Slightly Indulgent Tuesday at Simply Sugar And Gluten Free, Real Food Wednesday at Kelly The Kitchen Kop, Pennywise Platter Thursday at The Nourishing Gourmet, Fight Back Friday at Food Renegade
In a small bowl, mix shredded coconut and coconut milk. Soak for 30 minutes at room temperature (or even up to overnight in the refrigerator)
1 cup sweetened shredded coconut
1/2 cup light coconut milk
In a bowl, mix flour, baking powder and salt.
1/2 cup GF Flour Mix* (or “regular” flour if you don’t have an issue with gluten
3/4 teaspoon baking powder
1/8 teaspoon salt
Separate 2 large eggs and beat the whites with 1/8 teaspoon cream of tartar. Set aside.
In a large bowl beat the 2 yolks with
1 teaspoon vanilla
2 teaspoons sugar
Whisk in the flour, baking powder and salt mixture
Add the shredded coconut and coconut milk mixture plus
1/2 cup more light coconut milk
When all of the dry pockets of flour have been mixed in
gently fold in the beaten egg whites.
Cook pancakes on medium heat and enjoy!
This recipe makes about 30- 4 inch size pancakes.
Leftover batter can be stored covered in your refrigerator and used within a day or two.
*GF Flour Mixture
The GF flour mixture that I use is pretty standard. I use Authentic Foods gluten free flours because they are ground more finely than commercial brand GF flours that you can buy off the shelf. This results in wonderful baked goods that do not have that “gritty” feel when you chew them like so many products that we all tried in the beginning!
GF Flour Mixture
2 cups AF Superfine Brown Rice Flour (available in the amazon.com store on my blog)
2/3 cup AF Potato Starch Flour (available in my store)
1/3 cup AF Tapioca Flour (available in my store)
I make up several batches of this mixture at a time and keep it in a canister. I keep all of my other GF flours in the freezer.
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My daughter loves any kind of pancakes. In order to give this a try, I’ll have to find a substitute for the egg whites though ☺ I would love to have you share your recipe in our recipe hop this week. It will be open until midnight Wed. Hope to see you there!
Thanks for your comment Mary! I went online to look for an egg white substitute and here are a couple of links for you:
http://www.buzzle.com/articles/egg-white-substitute.html
http://www.ochef.com/687.htm
http://www.ehow.com/info_8106980_egg-white-substitutes.html
I think it will take some trial and error to find your favorite substitute, but at least you have options!
Best wishes, Andrea